Best Spicy Lentils With Cornbread Recipes

SPICY LENTILS WITH CORNBREAD

Spicy Lentils With Cornbread image

When people hear lentils the general reaction is, eeww lentils. But they don't have to be, all they need are some simple spices and you can turn lentils into a healthy, little spicy , delicious and nutritious meal. Lentils are very good for you, they are one of the highest sources of protein. This is my own personal favorite lentil recipe.

Provided by Nancy

Categories One Dish Meal

Time 35m

Yield 4 cups, 4 serving(s)

Number Of Ingredients 13

Ingredients

2 cups green lentils
1 carrot, sliced
3 -4 garlic cloves, minced
1 bay leaf
1 beef bouillon cube
6 whole cloves
6 peppercorns
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
1 -2 hot chili pepper
3 cups water
1 tablespoon oil

Steps:

1. In a large pot warm the oil under medium heat, then add the sliced carrot and minced garlic, fry for about 5 minutes just until the garlic has cooked. Then add the bay leaf , peppercorns, whole cloves and chilies ( leave out for a non spicy version), you'll fry these for about 2 minutes, this brings out or release the flavors and scents of the spices. You'll smell the spiciness from the chili and peppercorns, and the intense scent of the cloves.
2. Have your water ready, next add the paprika, salt, bouillon and lentils. Stir to distribute all the spices and lentils. Now you can add your water to the pot, ( note for every cup of lentils you add one and half cups of water.).
3. Bring the lentils to boil over medium heat, then lower the heat and continue cooking until the lentils are soft. It depends on your taste if you want the lentils to have more of a soupy texture than you'll need to add more water. Check on them often to make sure they don't get to dry.
This recipe makes a hearty meal by serving the lentils with some smoked meat, smoked ham is what you see here, and corn bread. Or vegetarians can skip the meat and just enjoy.

Nutrition Facts : Calories 387.4, Fat 4.7, SaturatedFat 0.7, Cholesterol 0.1, Sodium 464.8, Carbohydrate 61.6, Fiber 30.2, Sugar 3.4, Protein 25.5

SLOW-COOKER LENTIL STEW WITH CORNBREAD DUMPLINGS

Slow-Cooker Lentil Stew with Cornbread Dumplings image

Looking for a delicious dinner? Then check out this lentil stew with cornbread dumplings that's made in slow cooker.

Provided by Betty Crocker Kitchens

Categories Entree

Time 7h50m

Yield 8

Number Of Ingredients 16

Ingredients

1 lb dried lentils (2 cups), sorted, rinsed
3 cups water
1 teaspoon ground cumin
1 teaspoon salt-free seasoning blend
3 medium carrots, thinly sliced (1 1/2 cups)
1 medium yellow or red bell pepper, cut into 1-inch pieces
1 medium onion, chopped (1/2 cup)
1 can (14.5 oz) diced tomatoes with green chiles, undrained
1 can (14 oz) vegetable or chicken broth
1/2 cup all-purpose flour
1/2 cup whole-grain yellow cornmeal
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup milk
2 tablespoons canola oil
1 egg, slightly beaten

Steps:

In 3- to 4-quart slow cooker, mix all stew ingredients.
Cover; cook on Low heat setting 7 to 8 hours.
In medium bowl, mix flour, cornmeal, baking powder and salt. Stir in milk, oil and egg just until moistened. Drop dough by spoonfuls onto hot lentil mixture. Increase heat setting to High. Cover; cook 25 to 35 minutes or until toothpick inserted in center of dumplings comes out clean.

Nutrition Facts : Calories 330, Carbohydrate 52 g, Cholesterol 25 mg, Fat 1/2, Fiber 12 g, Protein 18 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 6 g, TransFat 0 g

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